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Is the Red Velvet red because of food coloring or red beets?

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In the 1920s and 1930s, "Red Devil Cakes" used cocoa powder and vinegar or buttermilk. Cocoa powder contains anthocyanins, naturally occurring plant pigments which turns red when exposed to acid, so the cake was naturally red. read more

In the 1960s, people apparently decided that the small amount of anthocyanins in cocoa powder wasn't red enough. Starting in the 1960s, red food coloring was added in addition to the vinegar-cocoa mix, and the result was called "red velvet cake." Now you can find Red Velvet Cake recipes with artificial food coloring, and beet juice. read more

Q: I've been looking for a recipe to make red velvet cake or cupcakes using beets instead of red food coloring. I had tried an organic food coloring derived from beets, but it turned purple after baking. read more

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